 | | Directions |
- Heat 1 teaspoon of oil in a large skillet over medium-high heat.
- Season the steaks on both sides with salt and pepper; brown for 2 minutes per side. Remove from the skillet and set aside.
- Add remaining olive oil to the skillet. When hot, add the onion and the sugar to the skillet and sauté until wilted, about 5 minutes.
- Add the garlic and sauté 1 minute.
- Sprinkle the flour over the onions and cook for 1 minute.
- Stir in soup, water, wine and thyme.
- Return the steaks to the skillet (or move dish to a glass pan if your skillet is non-bake one).
- Cover and bake for 1 hour, until steaks are tender.
- While the steaks bake, place the slices of bread on a baking sheet and top with the cheese.
- Bake on the top rack of the oven during the last 10 - 15 minutes.
- To serve, place 1 slice of the cheese toast on a dinner plate. Top with a cube steak and spoon the French onion sauce over the top.
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Cook Time: 1.5 hours
Servings: 6
|  | | Ingredients | | - | | 1 tablespoon olive oil, divided |
| - | | 6 cubed steaks |
| - | | Salt and pepper - to taste |
| - | | 1 onion, peeled and thinly sliced |
| - | | 1 teaspoon sugar |
| - | | 3 cloves garlic, minced |
| - | | 2 tablespoons flour |
| - | | 1 can condensed French onion soup |
| - | | 1/2 cup water |
| - | | 1/4 cup dry red wine |
| - | | 1/2 teaspoon dried thyme leaves |
| - | | 6 slices French bread or Texas toast |
| - | | 6 slices Provolone cheese |
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